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pectin::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | cellulose |
| Derivation | pectic |
Examples of pectin
pectin
Follow these directions for cooking the berries and adding the sugar and pectin.
From the ocregister.com
Overripe fruit has less natural pectin and so your jam or jelly may set poorly.
From the denverpost.com
It's made with sugar, white wine, fruit pectin mix, lemon juice and corn whiskey.
From the stltoday.com
For firmer marmalade, add another third of a package of pectin to your recipe.
From the ocregister.com
Both its distinct taste and very high pectin content endear it to cooks worldwide.
From the washingtonpost.com
Making a good jam requires a careful balancing of sugar, pectin, acidity and heat.
From the orlandosentinel.com
Soup consistency is more likely due to too much liquid than too little pectin.
From the guardian.co.uk
I up the pectin content by using blackcurrants in the form of creme de cassis.
From the guardian.co.uk
I use the juice instead of water for a beautiful color and I get more pectin.
From the charlotteobserver.com
- Any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
- Pectin (from Ancientu00A0Greek: u03C0u03B7u03BAu03C4u03B9u03BAu03CCu03C2 pu0113ktiku00F3s, "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot...
- A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting)
- (Pectins) A kind of dietary fiber. Pectins are chemicals related to carbohydrates and are found in fruits and vegetables. The most common characteristic of pectins is that they jell at room temperature when sugar is added.
- (Pectins) Complex carbohydrate chains naturally occurring in fruits that can contribute to the viscosity and haziness of a wine. They can be shortened and solubilized (dissolved) by pectic enzymes, which are sometimes used in winemaking when dealing with non-grape fruit.
- Pectin (pronounced [PECK-tin]) is a carbohydrate found naturally in plant cell walls. Pectin's gelatin-like properties make it ideal for use as a thickener or stabilizer in food products such as jams, jellies, yogurts, and ice cream.
- A substance in the middle lamella that cements adjoining plant cells together.
- A carbohydrate found in fruits that tends to clump up and make jelly after you boil it.
- Pectin is a natural substance used to thicken jams, jellies, and preserves. Pectin is naturally present in fruits, but most don't have enough to jell. The alternative is to cook the mixture until it's reduced to the desired consistency. ...
